Fermanted Black Garlic Oil

The Science Behind Fermented Black Garlic

1. It’s Not True Fermentation (in the Microbial Sense)
Although it’s called “fermented”, the process is actually a non-microbial thermal aging or Maillard reaction not a bacterial fermentation like yogurt or kimchi. Instead of microbes, controlled heat and humidity transform the garlic’s natural sugars and amino acids.

2. The Maillard Reaction
When garlic is held at 60–77 °C (140–170 °F) for several weeks, amino acids (from proteins) react with reducing sugars (like glucose and fructose). This reaction produces melanoidins dark brown to black pigments and develops sweet, savory, and umami-rich flavors.
The reaction is similar to caramelization, but it happens more slowly and deeply within the cloves.

3. Chemical and Nutritional Changes
During this long heating process:

• Allicin (the compound responsible for garlic’s sharp odor) breaks down into S-allyl cysteine, a stable antioxidant.
• Polyphenols and flavonoids increase, boosting antioxidant capacity.
• Sugars and amino acids are converted into compounds that taste sweet, tangy, and savory.
• Moisture slowly decreases, giving the cloves a soft, jelly-like texture.

4. Environmental Control
Temperature: Controls reaction speed too low, and it won’t blacken; too high, and it burns.
Humidity: Prevents drying and ensures uniform texture.
Time: 20–40 days allows full conversion of flavor and color compounds.

5. Final Transformation
The garlic loses its raw pungency.
Its pH drops slightly (more acidic), which improves shelf life.
The result: black, chewy cloves that taste like balsamic vinegar + molasses + tamarind + roasted garlic.